PMID: 9001374Dec 1, 1996Paper

Extrusion and boiling improve rat body weight gain and plasma cholesterol lowering ability of peas and chickpeas

The Journal of Nutrition
Y H Wang, G H McIntosh

Abstract

This study investigated the effect of feeding peas (Pisum sativum) and chickpeas (Cicer arietinum) processed by boiling or extrusion on growth performance, plasma cholesterol concentrations and organ weights of rats. Casein was used as the protein source in the control diets. Complementarity of wheat and legumes on protein quality was also evaluated. Boiled or extruded legumes significantly increased body weight gain (BWG) of rats but not protein efficiency ratio (PER) when compared with raw legumes. Rats fed processed chickpeas and those fed casein had similar BWG, and both groups had greater BWG than rats fed peas. Extruded wheat combined with peas or chickpeas increased sulfur amino acid (SAA) levels in the diets and significantly improved BWG and PER of rats compared with those fed sucrose as an energy source. There was a linear correlation between the SAA to dietary protein ratio and BWG of rats (r = 0.902, P < 0.014), indicating that SAA are the limiting amino acids in legumes. Plasma cholesterol concentrations were lower in rats fed legumes than in those fed casein. Cholesterol-lowering ability was affected by processing method, with extrusion being most effective for peas; boiling and extrusion were equally effective fo...Continue Reading

Citations

Jan 16, 2010·Molecular Nutrition & Food Research·Elena RigamontiGiulia Chiesa
Aug 25, 2012·The British Journal of Nutrition·A K JukantiR N Chibbar
Apr 26, 2007·Critical Reviews in Food Science and Nutrition·Masood Sadiq ButtMuhammad Nasir
Oct 27, 2011·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Christopher P F MarinangeliPeter J H Jones

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